Bang Bang Chicken Crispy (Print Version)
Crispy fried chicken tenderloins coated in tangy-sweet bang bang sauce, finished with chopped parsley.
# Ingredients:
→ Bang Bang Sauce
01 -
1 cup (232 g) mayonnaise
02 -
½ cup (132 g) Thai sweet chili sauce
03 -
1 teaspoon Sriracha, or more to taste
04 -
2 tablespoons honey
→ Chicken
05 -
1 ½ pounds boneless skinless chicken tenderloins
06 -
1 cup (245 g) buttermilk
07 -
¾ cup (94 g) all-purpose flour
08 -
½ cup (64 g) cornstarch
09 -
1 large egg, room temperature
10 -
1 tablespoon Sriracha
11 -
½ teaspoon garlic powder
12 -
½ teaspoon kosher salt
13 -
¼ teaspoon black pepper
14 -
⅛ teaspoon cayenne pepper, optional
15 -
2 cups (216 g) plain panko breadcrumbs
16 -
canola oil, for frying
17 -
parsley, chopped, for garnish
# Steps:
01 -
In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
02 -
In a medium mixing bowl, add buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper. Whisk thoroughly to combine. Add chicken tenderloins and toss to coat evenly.
03 -
Place panko breadcrumbs onto a shallow plate. Remove the chicken from the batter one piece at a time, gently shaking off excess coating. Dredge the chicken in panko, pressing gently to adhere. Set onto a clean plate. Repeat with the remaining chicken.
04 -
Pour about 1 inch of canola oil into a large skillet. Heat the oil over medium-high heat until it reaches 365°F (185°C).
05 -
Working in batches to avoid overcrowding the pan, fry the chicken in hot oil for about 2-3 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Repeat for remaining chicken pieces, ensuring oil temperature is maintained at 365°F.
06 -
Transfer the fried chicken to a paper towel-lined plate to remove excess oil.
07 -
Toss the fried chicken with the prepared bang bang sauce until evenly coated. Garnish with chopped parsley and serve warm.